28
Safety Instr
uctions
Operating Instr
uctions
Car
e and Cleaning
Tr
oubleshooting T
ips
Customer Ser
vice
Using the lower convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash
PROBE
and the oven
control will signal if the probe is inserted
into the outlet, and you have not set a
probe temperature and pressed the
START
pad.
Place the shelf in the lowest position
(A). Insert the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Press the
CONVECTION ROAST
pad.
Press the number pads to set the
desired oven temperature.
Press the
PROBE
pad.
Press the number pads to set the
desired internal meat temperature.
Press the
START
pad.
When the oven starts to heat, the word
LO
will be in the display. After the internal
temperature of the meat reaches 100°F.,
the changing internal temperature will be
shown in the display.
When the internal temperature of
the meat reaches the number you
have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, press the
CLEAR/OFF
pad. Use hot pads to
remove the probe from the food. Do
not use tongs to pull on it—they
might damage it.
CAUTION:
To prevent possible burns, do not
unplug the probe from the oven outlet until the
oven has cooled. Do not store the probe in the
cooking center.
NOTE:
■
If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the probe
is removed from the oven.
■
You will hear a fan while cooking with this
feature. The fan will stop when the door is
opened but the heat will not turn off.
■
You can use the timer even though you cannot
use timed oven operations.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROAST pad
and then press the number pads to
set the new desired temperature.
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24
325°F.
140°F.†
Top Sirloin
Medium
24–28
325°F.
160°F.
(3 to 5 lbs.)
Well
28–32
325°F.
170°F.
Beef Tenderloin
Rare
10–14
325°F.
140°F.†
Medium
14–18
325°F.
160°F.
Pork
Bone-in, Boneless (3 to 5 lbs.)
23–27
325°F.
170°F.
Chops (1/2 to 1
²
thick)
2 chops
30–35 total
325°F.
170°F.
4 chops
35–40 total
325°F.
170°F.
6 chops
40–45 total
325°F.
170°F.
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
14–18
325°F.
140°F.
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Medium
17–20
325°F.
160°F.
Well
20–24
325°F.
170°F.
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400°F.
Lobster Tails (6 to 8 oz. each)
20–25 total
350°F.
Poultry
Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
350°F.
180°–185°F.
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350°F.
180°–185°F.
Stuffed (1 to 1
1
⁄
2
lbs.)
55–60 total
350°F.
180°–185°F.
Duckling (4 to 5 lbs.)
24–26
325°F.
180°–185°F.
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
8–11
325°F.
180°–185°F.
Unstuffed (18 to 24 lbs.)
7–10
325°F.
180°–185°F.
Turkey Breast (4 to 6 lbs.)
16–19
325°F.
170°F.
*
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-
browning and drying of skin.
†
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
